This is one of our favorite summer dinners - a black bean vegetarian burrito. Full of flavor and good for you too! Serve on flour or corn tortillas with cheese, sour cream or yogurt, tomatoes, and whatever burrito toppings you like!
Ingredients
- olive oil: 2 Tbsp
- white vinegar: 1 Tbsp
- dashes hot sauce: 5 piece
- salt: 0.5 tsp
- ground black pepper: 0.125 tsp
- garlic: 2 clove (minced, to taste)
- onion: 0.25 piece (chopped)
- onion: 1 piece (sliced)
- zucchini, cut into small chunks: 0.5 piece
- black olives: 0.25 can (6 ounce can, sliced)
- cabbage: 1 cup (shredded)
- jalapeño pepper: 1 Tbsp (to taste, sliced)
- black beans: 1 can (15 ounce can, drained)
- burrito-size tortillas: 4 piece (or as needed)
Metric Conversion
Stages of cooking
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Whisk olive oil, vinegar, hot sauce, salt, and black pepper together in a microwave-safe glass or ceramic bowl.
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Layer garlic, chopped onion, sliced onion, zucchini, olives, cabbage, jalapeno, and black beans, respectively, over hot sauce mixture. Cover the bowl with plastic wrap and poke a few holes in the top.
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Microwave for 5 minutes; stir, recover with plastic wrap, and microwave until filling is hot throughout, about 5 minutes more.
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Spoon hot filling in a line across the middle of a tortilla. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito. Repeat with remaining tortillas and filling.
